Frying Hams In Turkey Fryers: Is It Possible?

Deep-fried ham is a tasty alternative to traditional baked ham. It is possible to deep fry ham in a turkey fryer, but there are some important safety considerations to keep in mind. Firstly, it is recommended to operate the fryer outside and to never leave it unattended. The high moisture content of ham means that it will cause the oil to bubble up intensely when added, so it is important to lower the ham into the oil very slowly. It is also important to note that the size of the ham will affect the amount of oil needed, with larger hams requiring less oil to prevent overflow.

Safety precautions when frying ham

Frying ham is a delicious way to prepare this meat, but it can be dangerous if not done correctly. Here are some safety precautions to follow when frying ham, especially when using a turkey fryer:

Location and Setup

• Always operate your turkey fryer outside in an open space. Never use it under an overhang, in a garage, or on a wooden deck.
• Keep the fryer a safe distance from structures, trees, and other flammable objects.
• Place the fryer on a level surface and avoid moving it once it is in use.
• Avoid frying in bad weather, such as rain or snow.
• Ensure there is adequate ventilation in the cooking area.
• Keep children and pets away from the fryer at all times.

Clothing and Protective Gear

• Wear long sleeves and gloves to protect your skin from hot oil splatters.
• Put on goggles to shield your eyes from potential oil splashes.
• Use oven mitts to protect your hands and arms when handling hot pots, lids, and accessories.

Oil and Temperature

• Use a cooking oil with a high smoke point, such as peanut, vegetable, canola, or lard.
• Preheat the oil to the recommended temperature of 350-375°F (180-190°C) for frying ham.
• Never overfill the fryer with oil. Follow the manufacturer's instructions for the correct oil level.
• Continuously monitor the oil temperature to prevent overheating. If the oil starts smoking, turn off the fryer immediately.
• Be cautious when lowering the ham into the hot oil. Do it slowly to avoid oil boiling over.
• Keep a grease-rated fire extinguisher nearby in case of a fire. Never use water or a garden hose on a grease fire.

Ham Preparation

• Thaw the ham completely before frying.
• Inject your ham with a marinade of your choice to enhance flavor and moisture.
• Pat the ham dry with paper towels to remove excess moisture, which can cause oil splattering.
• Insert a poultry rack into the ham to help lower it into the fryer safely.

Cooking and Serving

• Cook the ham for approximately 3.5–7 minutes per pound, depending on its size.
• Check the internal temperature of the ham with a meat thermometer. It should reach 160°F (71°C) in several places.
• Once cooked, turn off the heat source and remove the ham from the oil carefully.
• Allow the ham to rest for at least 15–20 minutes before carving to let the juices redistribute.
• Dispose of the hot oil safely. Let it cool overnight before disposing of it.

These safety precautions will help ensure that you can enjoy your delicious fried ham without any accidents or injuries. Always refer to the manufacturer's instructions for your specific turkey fryer model and follow local safety guidelines.

How to prepare the ham

Firstly, ensure your turkey fryer is set up outside in the open, and never under an overhang or in a garage. Always monitor the oil temperature, and never leave it unattended.

Now, take a 7-10 lb uncooked ham, preferably with the bone in and skin on. Thaw the ham completely, and pat it dry with a lint-free towel.

Next, prepare your marinade. A simple mixture of apple cider, brown sugar, garlic, mustard, and other spices of your choice will do. Inject the ham with the marinade in several spots to disperse the flavour. You can also apply a rub to the outside of the ham if you wish. It is ideal to inject the ham 24 hours in advance to allow the marinade to infuse.

Fill your turkey fryer with peanut oil, ensuring the oil level is below the mark you made when measuring with water. Preheat the oil to 350-375°F.

Place the ham in the steamer basket that comes with most turkey fryers. Carefully and slowly lower the basket into the hot oil. There is a lot of moisture in the ham, so the oil will bubble up intensely.

Cook the ham for approximately 3.5 minutes per pound, or 7 minutes per pound, depending on the size of your ham. The internal temperature of the ham should reach 160°F when it is done.

Once the ham is cooked, turn off the heat source and remove the basket, allowing the oil to drain back into the pot. Place the ham on a plate or in an aluminium pan and let it rest for 15-20 minutes before serving.

Finally, enjoy your delicious, juicy, deep-fried ham!

How to inject the ham with marinade

How to Inject Ham with Marinade

When preparing a ham to fry in a turkey fryer, one important step is to inject it with a marinade to add moisture and flavor. Here is a step-by-step guide on how to do this:

Step 1: Prepare the Marinade

First, you'll need to prepare the marinade that you'll be injecting into the ham. There are many different marinade recipes you can use, but a basic mixture might include ingredients like water, salt, sugar, pepper, garlic, onion, and your choice of herbs and spices. You can also use store-bought marinades or injections specifically designed for ham. Once you have your marinade prepared, it's a good idea to taste and adjust the seasoning as needed. Remember, the marinade will be distributed throughout the ham, so it should be flavorful but not overly strong.

Step 2: Draw the Marinade into the Syringe

You'll need a meat injector, also known as a flavor injector or marinade syringe, to inject the ham. These devices look similar to large medical syringes and can be found online or in kitchen supply stores. Before loading the injector with marinade, it's important to sterilize it by boiling it in water for a few minutes or running it through the dishwasher. Then, simply draw the marinade into the syringe just as you would with a medical syringe, by pulling back on the plunger.

Step 3: Identify Injection Sites

For even distribution of the marinade, you'll want to identify several injection sites on the ham. Space the injections about 1 to 2 inches apart, covering the entire surface of the ham. It's best to avoid extremely thick areas, as this will make it harder to reach the center of the ham with the injection. Good areas to target are the meaty parts of the ham, such as the butt and shank ends.

Step 4: Inject the Ham

Now, it's time to inject the marinade into the ham. Insert the needle at a 45-degree angle, and push the plunger slowly to release the marinade into the meat. Go slowly and allow the marinade to disperse throughout the meat; if you go too fast, the marinade may come out of the injection site. Inject until you see the marinade start to bead up and leak out of the injection site, then move on to the next site. Continue this process until you've covered the entire ham.

Step 5: Allow the Ham to Rest

Once you've finished injecting the ham, it's important to let it rest for a while so that the marinade can work its magic. Place the ham back into the refrigerator and let it sit for several hours, or even overnight. This will give the flavors time to penetrate the meat, resulting in a juicy and flavorful ham.

By following these steps, you can ensure that your ham is properly injected with marinade, taking your fried ham from good to great!

How to lower the ham into the fryer

Lowering the ham into the fryer is a crucial step in the frying process, and it must be done slowly and carefully. Here is a step-by-step guide to ensure a safe and successful ham-lowering:

First, ensure your fryer is set up outdoors in an open space, never under an overhang or in a confined area. This is important for safety reasons, as you will be dealing with large amounts of hot oil. Always monitor the oil temperature and never leave it unattended.

Before lowering the ham, it is essential to thaw it completely. Pat the ham dry to remove any excess moisture, as this can cause dangerous oil splattering when the ham is introduced to the hot oil.

Next, place the ham in the steamer basket or perforated turkey fryer basket, which typically comes with most turkey deep fryers. This basket will allow you to safely lower the ham into the hot oil.

Carefully and slowly, begin to lower the basket containing the ham into the hot oil. This step should be done at a slow and steady pace to avoid any oil boiling over the top of the pot. It may take up to 2 minutes to safely lower the ham into the fryer, so be patient and cautious.

Once the basket is fully lowered, you can place a thermometer into the oil to monitor the temperature. Maintain the desired frying temperature, usually around 350-375°F, by adjusting the heat source as needed.

Remember, the most important factors when lowering the ham into the fryer are safety and taking your time. By following these steps and staying cautious, you can successfully fry a delicious ham in your turkey fryer.

How long to fry the ham for

Frying a ham in a turkey fryer is a great way to create a delicious, crispy skin on the outside and juicy, flavorful meat on the inside. The cooking time will depend on the size of your ham, so it's important to adjust accordingly. As a rule of thumb, you should fry your ham for around 7 minutes per pound. This means that a 10-pound ham will take approximately 1 hour and 10 minutes to cook.

It's important to note that the oil temperature will affect the cooking time. The oil should be heated to around 350-375 degrees Fahrenheit before carefully lowering your ham into the fryer. The ham will displace some liquid, so be sure to use less oil for larger hams to avoid overflow. Once the ham is in the fryer, the oil temperature will drop, and you may need to adjust your cooking time accordingly.

To ensure your ham is cooked properly, use a meat thermometer to check that the internal temperature has reached 160 degrees Fahrenheit in several places. This will ensure that your ham is cooked safely and thoroughly.

After frying, remove the ham from the oil and let it rest for at least 20 minutes before carving or serving. This allows the juices to redistribute and prevents the meat from drying out.

By following these instructions and paying close attention to the cooking time and temperature, you'll be able to fry a delicious and juicy ham in your turkey fryer.

Frequently asked questions